Lemon Layer Cake

Lemon Layer Cake

Components

Unique recipe makes 1 – 6 layer eight inch cake Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • 1 (18.25 ounce) package deal white cake combine

  • 1 1/four cups white sugar

  • 5 tablespoons cornstarch

  • three egg yolks

  • 2 tablespoons grated lemon zest

  • three lemons, juiced

  • 2 cups boiling water

  • three tablespoons butter

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  • PREP

    30 minutes

  • COOK

    30 minutes

  • READY IN

    1 hr

Lemon Layer Cake

Instructions

  1. Put together and bake cake combine based on package deal instructions for 3 eight inch spherical pans. Cool muffins utterly, then cut up every in half to make 6 layers.
  2. For the Lemon Custard: In a big saucepan or double boiler mix sugar and cornstarch. Combine properly, then stir in egg yolks, lemon zest and lemon juice. slowly whisk within the boiling water. Prepare dinner over medium warmth, stirring always, till combination is thickened. Take away from warmth and stir in butter. Put aside to chill.
  3. Place the underside layer of cake on a serving plate. Unfold with roughly 1/5 of the lemon custard. Repeat layers. Frost prime and sides with Seven Minute Frosting (see footnote for hyperlink to recipe).

Vitamin

  • Energy
  • 319 kcal
  • sixteen%
  • Carbohydrates
  • 60.three g
  • 19%
  • Ldl cholesterol
  • fifty nine mg
  • 20%
  • Fats
  • eight.7 g
  • thirteen%
  • Fiber
  • 1.eight g
  • 7%
  • Protein
  • three g
  • 6%
  • Sodium
  • 306 mg
  • 12%

* % Day by day Values are based mostly on a 2,000 calorie weight-reduction plan.

Recipe by Tonya

“An quaint lemon cake recipe. It’s often made up of three to six white cake layers with a cooked lemon filling between the layers and iced in Seven Minute Frosting.”

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